Cover Image

Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer

Meat tenderness is a crucial trait that contributes to the consumer eating satisfaction and acceptance in meat product marketability. Therefore, an effective meat tenderization technique is required by exploring plant-based protease as meat tenderizer. In spite of easy availability of commercial mea...

Full description

Saved in:
Bibliographic Details
Main Author: Noorhafiza, Yahya
Format: Thesis
Language:English
Published: 2023
Subjects:
TA Engineering (General). Civil engineering (General)
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/41537/1/ir.THESIS-MKT17007-NOORHAFIZA%20%282%29.pdf
http://umpir.ump.edu.my/id/eprint/41537/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.ump.umpir.41537
record_format eprints
spelling my.ump.umpir.415372024-06-11T02:14:29Z http://umpir.ump.edu.my/id/eprint/41537/ Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer Noorhafiza, Yahya TA Engineering (General). Civil engineering (General) TP Chemical technology Meat tenderness is a crucial trait that contributes to the consumer eating satisfaction and acceptance in meat product marketability. Therefore, an effective meat tenderization technique is required by exploring plant-based protease as meat tenderizer. In spite of easy availability of commercial meat tenderizer including bromelain and papain, Syzygium polyanthum leaves have not been explored by the meat industry due to lack of scientific literature. Besides, the concentration of components used in the extraction buffer during the extraction of protease from the leaves of S. polyanthum have not been optimized. Hence, a 24 full factorial design (FFD) was performed to screen the concentration of potassium phosphate (KPO4), Triton X-100, glycerol and dithiotreitol (DTT) in the extraction buffer that affect the protease activity. The results demonstrated that the concentration of KPO4 and DTT contributed significantly to the effect of protease activity. Later, the extraction of protease was optimized using response surface methodology (RSM) by varying the concentration of KPO4 and DTT in the extraction buffer. The results showed that the extraction buffer formed by 3.18 M of KPO4 and 1.81 M of DTT exhibited the optimal protease activity with R2 of 0.8357. There was no significant difference (0.082 %) between the predicted (0.5004 U/ mL) and experimental results (0.5008 ± 0.0500 U/ mL). The optimum temperature and pH for the protease activity of S. polyanthum protease were found to be at 60 °C and pH 7. The S. polyanthum protease was identified as cysteine protease because it was inhibited by iodoacetamide, a cysteine protease inhibitor. In the present study, the S. polyanthum protease exhibited comparable ability with papain as meat tenderizer at different unit activity (U/ mL) by showing a reduction in a number of protein bands in the electrophoretic analysis. There were an increase of water holding capacity (WHC) and a decline of pH with the increase of protease activity for both proteases (S. polyanthum protease and papain). These results conclude that S. polyanthum protease can be employed as a potential alternative meat tenderizer. 2023-09 Thesis NonPeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/41537/1/ir.THESIS-MKT17007-NOORHAFIZA%20%282%29.pdf Noorhafiza, Yahya (2023) Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer. Masters thesis, Universiti Malaysia Pahang Al-Sultan Abdullah (Contributors, Thesis advisor: Zatul Iffah, Mohd Arshad).
institution Universiti Malaysia Pahang Al-Sultan Abdullah
building UMPSA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang Al-Sultan Abdullah
content_source UMPSA Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic TA Engineering (General). Civil engineering (General)
TP Chemical technology
spellingShingle TA Engineering (General). Civil engineering (General)
TP Chemical technology
Noorhafiza, Yahya
Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
description Meat tenderness is a crucial trait that contributes to the consumer eating satisfaction and acceptance in meat product marketability. Therefore, an effective meat tenderization technique is required by exploring plant-based protease as meat tenderizer. In spite of easy availability of commercial meat tenderizer including bromelain and papain, Syzygium polyanthum leaves have not been explored by the meat industry due to lack of scientific literature. Besides, the concentration of components used in the extraction buffer during the extraction of protease from the leaves of S. polyanthum have not been optimized. Hence, a 24 full factorial design (FFD) was performed to screen the concentration of potassium phosphate (KPO4), Triton X-100, glycerol and dithiotreitol (DTT) in the extraction buffer that affect the protease activity. The results demonstrated that the concentration of KPO4 and DTT contributed significantly to the effect of protease activity. Later, the extraction of protease was optimized using response surface methodology (RSM) by varying the concentration of KPO4 and DTT in the extraction buffer. The results showed that the extraction buffer formed by 3.18 M of KPO4 and 1.81 M of DTT exhibited the optimal protease activity with R2 of 0.8357. There was no significant difference (0.082 %) between the predicted (0.5004 U/ mL) and experimental results (0.5008 ± 0.0500 U/ mL). The optimum temperature and pH for the protease activity of S. polyanthum protease were found to be at 60 °C and pH 7. The S. polyanthum protease was identified as cysteine protease because it was inhibited by iodoacetamide, a cysteine protease inhibitor. In the present study, the S. polyanthum protease exhibited comparable ability with papain as meat tenderizer at different unit activity (U/ mL) by showing a reduction in a number of protein bands in the electrophoretic analysis. There were an increase of water holding capacity (WHC) and a decline of pH with the increase of protease activity for both proteases (S. polyanthum protease and papain). These results conclude that S. polyanthum protease can be employed as a potential alternative meat tenderizer.
format Thesis
author Noorhafiza, Yahya
author_facet Noorhafiza, Yahya
author_sort Noorhafiza, Yahya
title Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
title_short Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
title_full Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
title_fullStr Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
title_full_unstemmed Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
title_sort optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
publishDate 2023
url http://umpir.ump.edu.my/id/eprint/41537/1/ir.THESIS-MKT17007-NOORHAFIZA%20%282%29.pdf
http://umpir.ump.edu.my/id/eprint/41537/
_version_ 1822924394708598784
score 13.236483

Similar Items